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This hearty and vegan Southwestern soup is great on a cold winter day.

Step 1: Ingredients

Along with the ingredients below, you will also need a big pot (like used for stew) and a food processor.


1 can of black beans
1 can vegetarian refried beans
3 cups of water
1/2 cup of chopped yellow onion
1/3 cup of  chopped carrots
1 small chopped potato
1/4 cup of chopped celery
1tbsp of canola oil
1 tbsp of cilantro (dried or fresh)
1/2 cup of corn
salt, garlic, and pepper

Step 2: Mix!

Take the chopped carrots, onion, celery, potato, and oil and saute it in the pan til the onions turn clear.  Then add the cups of water and bring to a boil. Boil until the potatoes become soft, takes a while, like 30 minutes for me.

Step 3: Blend!

Take your delicious vegetables, water, and place them in the blender. Open your canned beans and place them in the blender.  Blend til mixed. Place back into pot. Mix in corn and cilantro. Allow it to simmer for 45 minutes.

Step 4: Enjoy!

Season with salt, pepper, and garlic. Some ideas for garnishes are cheeses(vegan or regular), cilantro, and jalapenos.

This recipe can serve 5 hungry individuals.
I think I would add some squash to the mix--summer or winter or both. I tend to amp up the veges whenever & wherever possible. Also, you could add red/yellow and/or orange sweet peppers--I preferr these to green peppers because they don't have the mildly bitter edge of green peppers. For that matter, greens might make a good addition--kale, chard, mustard greens, turnip greens, etc, are nutritional powerhouses, and very tasty to boot.
Good idea! I should try adding that next time.
Yum, that looks good.

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Bio: Howdy! I'm a college student majoring in Geography and Environmental Studies. I enjoy tinkering with electronics and cameras, doing dangerous science experiments, and making ... More »
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